International Journal of Chemical Studies
Vol. 5, Issue 4 (2017)
Effect of moisture content on the engineering properties of whole almond (Shalimar var.) and almond kernels- A comprehensive study using correlation analysis
Author(s): Lubna Masoodi, AH Rather, SZ Hussain, Tehmeena Ahad and Nazia Nissar
Abstract: All the physical properties of the sample were assessed at moisture levels of 10%, 12%and 14% for whole almond and 4%, 8%, 10% for almond kernel with three replications at each level. Measurement of the three major perpendicular dimensions of the almonds was carried out with a vernier caliper with an accuracy of 0.01 mm. The average length, width, thickness, the geometric mean diameter, arthematic mean diameter and sphere city increased with increase in moisture content and values obtained ranged from 32.2 - 32.41 mm3, 11.54 – 11.72 mm, 16.53- 16.79 mm, 18.31 - 18.54 mm, 20.09 - 20.30 mm, 56.86 - 57.2 % of whole almond and 27.90 - 28.11mm, 6.03 - 6.38 mm, 10.79 - 11.05, 12.19 - 12.56mm, 14.90 - 15.18mm and 43.69 - 44.68% for kernel respectively. However the bulk density of whole almond decreased from 502 - 488kg/cm3, true density increased from 1005 - 1016488kg/cm3, porosity increased from 20.10 - 52.0 and specific gravity increased from 1.159 - 1.171.Similar case was found in the almond kernels. The coeffient of static friction increases from 0.403 to 0.462 in whole almonds and from to 0.168 to 0.226 in case of almond kernels.
Pages: 1395-1399 | 450 Views 19 Downloads
How to cite this article:
Lubna Masoodi, AH Rather, SZ Hussain, Tehmeena Ahad, Nazia Nissar. Effect of moisture content on the engineering properties of whole almond (Shalimar var.) and almond kernels- A comprehensive study using correlation analysis. Int J Chem Stud 2017;5(4):1395-1399.